Serves 4 to 6
There are perhaps as many versions of Salad Niçoise, that delectable creation from Provence, in Southern France, as there are people who make it. No matter how it is made however you can be guaranteed that it will contain tuna in some form, boiled potatoes, green beans, tomatoes, artichoke hearts, olives, anchovies and hard-boiled eggs. A traditional Salad Niçoise usually uses fresh grilled tuna and Niçoise olives. This simple version uses canned tuna. Use Niçoise olives if you can find them, if not, canned black olives are fine. Salad Niçoise is not a precise recipe. The quantities of the various vegetable may vary depending on preference and availability.
The Vinaigrette:
2/3 cup red wine vinegar
1/3 cup olive oil
3 or 4 cloves of garlic, very finely minced
About a tablespoon of minced fresh tarragon
1/2 teaspoon sugar
Salt and fresh coarse ground black pepper to taste
Mix all ingredients together and set aside.
The Salad:
About 6 to 8 small red new potatoes, (depending on size) boiled, cooled and peeled
About 1/2 a pound of fresh green beans, (trimmed, cut in half lengthwise and Blanched )
About 10 to 12 cherry tomatoes
1 jar artichoke hearts – (if large cut in half or quarters)
4 or 5 hard-boiled eggs, peeled and quartered
1 can of water pack chunk tuna, drained
Olives – (as many as you want)
About 1 tablespoon capers, rinsed
A few anchovies fillets
Butter lettuce
Place the potatoes, (half or quarter them if they are too large) and green beans in a bowl and pour the vinaigrette over them. Set aside to marinate for at least thirty minutes.
To assemble, line a serving dish with the lettuce. Remove the potatoes and green beans from the vinaigrette and arrange on the bed of lettuce. Arrange the tomatoes and artichoke hearts among the potatoes and beans. Arrange the eggs around the vegetable. Scatter the tuna over this. Scatter on the anchovies and finally, scatter the olives and capers over all. Drizzle on the remaining vinaigrette. Serve chilled with French bread. |
